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Resto-Inspired Mango and Kani Salad Recipe With Japanese-Style Mayonnaise

Resto-Inspired Mango and Kani Salad Recipe With Japanese-Style Mayonnaise

This kani salad recipe recreates the creamy, refreshing side dish often served in Japanese restaurants. Shredded kani (imitation crab), sweet ripe mangoes, and crisp vegetables come together in a rich umami-filled Japanese-style dressing. Follow this guide to bring that restaurant-style mango kani salad straight to your table. 

  • Prep Time

    15 mins 

  • Cook Time

    0 mins 

  • Total Time

    15 mins 

  • Serves

    4 

Ingredients

  • 2 heads iceberg lettuce (cut into bite-sized pieces)
  • 1 cup Lady's Choice Japanese-Style Mayonnaise
  • 1/4 piece red cabbage (sliced thinly)
  • 3 pieces ripe mangoes (diced)
  • 12 pieces crabsticks (shredded)
  • 1 piece cucumber (cut into strips)
  • 1 teaspoon tobiko
  • 1 piece nori (cut into strips)
  • wonton wrapper, cut into strips and deep-fried

Steps

  1. Toss the Salad Base In a large mixing bowl, combine lettuce, cabbage, mangoes, crabsticks, and cucumber. Toss to combine. Tip: Pat the lettuce completely dry before mixing to prevent a watery dressing. Toss gently to keep the mango cubes intact.

  2. Add Dressing Drizzle Lady’s Choice Japanese-Style Mayonnaise over the mixture. Toss gently until all ingredients are evenly coated.

  3. Add the Toppings Transfer salad to a serving platter or individual bowls. Top with nori strips, tobiko, and crispy fried wonton wrappers. Serve immediately. Tip: Tobiko is flying fish roe. It adds a subtle briny flavor and a delicate popping texture that balances the sweetness of the mango and the creaminess of the dressing.

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